Can vegan baked goods be as delicious as their buttery, creamy, egg-y counterparts? That was what I wanted to test on Global Montreal this morning. I brought some of my favourite vegan pastries and desserts from around Montreal, from danishes to cheesecake to millefeuilles. Check out the segment above or read below for more info on the three bakeries: Sophie Sucrée, Audacieuse Vanille and L’Artisan Délices Sans Gluten et Sans Lait.
The millefeuilles, danishes and chocolate and coconut verrines are from L’Artisan Délices Sans Gluten et Sans Lait, which has two locations: one on St-Hubert north of Jean-Talon and the other in Rosemère.
The caramel hazelnut cupcakes, ginger-cranberry muffins and cherry and caramel-hazelnut cheesecake (as well as the with-gluten croissant, scone, spinach puff and chocolate cupcakes) are from Sophie Sucrée, an all-vegan bakery on Pine St. She also has incredible vegan ice creams – chocolate brownie peanut butter, vanilla, rose-pistachio and cookie dough – but you’ll have to go to the shop on Pine Avenue for that because it would have melted if I’d lugged it all in this morning…
And I have from carrot cake with cashew cream, chocolate-banana bread, a mixed berry-pistachio praline tartlets, mango-coconut-lime cake balls and matcha bundt cakes from Audacieuse Vanille, a new gluten free, vegan, soy-free bakery in Verdun.
Audacieuse Vanille and Sophie Sucrée are completely vegan and L’Artisan is completely dairy free with lots of vegan options, including all of these here today.
What replaces the milk, butter and eggs in these? L’Artisan uses a vegetable margarine made with organic, fairtrade and sustainable palm oil and canola oil to replace butter and shortening in their millefeuille, the raspberry Danish and the chocolate vegan croissant. It uses coconut milk, coconut cream and rice milk in place of milk and cream and it uses a blend of rice flour, tapioca starch and xanthan gum in place of wheat flour.
Audacieuse Vanille uses a gluten free flour blend, almond flour and sometimes gluten free oats.
The owner Pauline uses almond and organic coconut milk instead of cow’s milk and coconut butter, soy-free vegan butter in place of butter and coconut cream in place of cream.
And she gets the lift from apple cider vinegar instead of eggs.
The magic of getting it all to rise comes from using the right ingredients but also the right ovens and techniques.
L’Artisan Délices Sans Gluten et Sans Lait
7700 rue St-Hubert, Montreal
342 Chemin de la Grande Côte, Rosemère
Sophie Sucrée
167 Pine Avenue East
Audacieuse Vanille
3910 Wellington St., Verdun
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